Stir Fried Chicken with Black Bean Sauce

Marinade:
1 (270 grams / 9 oz.) boneless chicken breast (or boneless chicken leg), cubed
1 tablespoon Japanese sake
2 teaspoons potato starch
1/4 teaspoon salt

Sauce:
2 tablespoonsblack bean sauce
1 tablespoon Japanese sake
1 tablespoons oyster sauce
1 tablespoon water
1 teaspoons sugar
1/8 teaspoon freshly grounded black pepper

Stir-fry:
2 tablespoons peanut oil (or vegetable oil)
1/2 teaspoon minced ginger
4 cloves garlic, sliced
1 (200 grams / 7 oz.) big shallot (or onion), minced
(Optional) Green onion or cilantro for garnish

Combine chicken breast, Japanese sake, potato starch, and salt in a bowl. Mix well and set aside.

Combine all the ingredients for the sauce in a small bowl.
Chop and prepare veggies and herbs.

Heat 1 tablespoon oil in a large nonstick skillet over medium high heat until hot. Spread chicken in the skillet without overlapping. Let cook for 30 seconds without stirring. Separate the chicken with a spatula (it might stick together due to the potato starch). Cook until the bottom side turns slightly golden. Flip and stir chicken to cook other sides, until the surface is cooked but the inside is still a bit pink. Immediately transfer to a plate.

Add the remaining 1 tablespoon oil to the skillet and turn to medium heat. Add ginger, garlic and shallots. Cook until shallots begin to turn soft, 30 seconds. Add sauce. Give it a quick stir. Add chicken back into the skillet. Stir and cook until the sauce thickens, 1 minute. Immediately transfer everything to a plate.

Serve warm over steamed rice.

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